Homemade Bread

[Barnstormer]

GET IN MY BELLY.

[Dismount]

Blech. No-knead turned out no good.


Will have to try that again when the house isn't -5000 degrees.

needed more fermentation time, salt, and proofing.


On the plus side the crust came out exactly the texture I wanted. It just tasted like starched ass.

[Ko]

Originally Posted by Dismount

On the plus side the crust came out exactly the texture I wanted. It just tasted like starched ass.

Looks are deceiving?

Ko

[Ko]

Originally Posted by Barnstormer

GET IN MY BELLY.

Was that one baked in a regular or dutch oven?

Ko

[aceluck]

So wifey got little personal sized dutch ovens for x-mas, and I decided to try no-knead dinner rolls, along with my usual 4-loaf batch

in for pre-heat


dough in


result

[Barnstormer]

Originally Posted by Ko

Was that one baked in a regular or dutch oven?

Ko

Dutch Oven

[noshoes]

Originally Posted by aceluck

So wifey got little personal sized dutch ovens for x-mas, and I decided to try no-knead dinner rolls......

Love it.
I'd hate to hear the cost of them little oven pots....Sure would like to have a set tho....

[aceluck]

Originally Posted by noshoes

Love it.
I'd hate to hear the cost of them little oven pots....Sure would like to have a set tho....

On sale for 4$ each, regular was 12$. Not too bad...

[Mambo Dave]

Those Dutch Oven pictures are Godly, lol.

Who makes them? I take it they aren't porcelain coated cast iron then if they're $4 each

[noshoes]

Tried no knead is a cold kitchen. Pretty much didn't get any rise, and absolutely no oven spring. Also had to work late, and didn't get to the dough in a timely matter. I tried this loaf with chopped radish sprouts in it for flavor, as I read about sprouted grain breads. Maybe the radish's are too tangy for the yeast . I don't know, but it sure tastes good with butter.

[YBViking]

Originally Posted by noshoes

Tried no knead is a cold kitchen. Pretty much didn't get any rise, and absolutely no oven spring. Also had to work late, and didn't get to the dough in a timely matter. I tried this loaf with chopped radish sprouts in it for flavor, as I read about sprouted grain breads. Maybe the radish's are too tangy for the yeast . I don't know, but it sure tastes good with butter.

How can it be cold in Arizona?

I have the same problem here in New England Easy solution- raise the bread in the oven! No, don't turn on the heat- just the oven light. It keeps the inside of the oven warm enoght for the yeast todo its work.

[noshoes]

Originally Posted by YBViking

How can it be cold in Arizona?

I have the same problem here in New England Easy solution- raise the bread in the oven! No, don't turn on the heat- just the oven light. It keeps the inside of the oven warm enoght for the yeast todo its work.

I scraped ice off the windscreen this morning. Thanks for the oven light tip, I'll try that next loaf.

[Bokrijder]

Noshoes -- I might think about some other issue than temperature. I've got pre-ferment retarding in the frig. with more bounce than that.
Radish sprouts - no idea on that addition, but you can't just throw anything in a dough and expect predictable results. Mentioned this is your first go with no-knead, probably better to save any experimenting for later.
You mentioned being behind schedule with the timing -- over ripened and collapsed ??

Bokrijder

[VIVID1]

Just started to bake gluten free breads, some come out good, some not so much

[noshoes]

Originally Posted by Bokrijder

Noshoes -- I might think about some other issue than temperature. I've got pre-ferment retarding in the frig. with more bounce than that.
Radish sprouts - no idea on that addition, but you can't just throw anything in a dough and expect predictable results. Mentioned this is your first go with no-knead, probably better to save any experimenting for later.
You mentioned being behind schedule with the timing -- over ripened and collapsed ??

Bokrijder

Definately not my first go with noknead. I've made a loaf weekly for most of the last year, (cept during summer). The sprouts are the first time I've used a fresh unroasted vegatable. Also first time I tried a quick soak of the veg, then used that water as the dough water. Also first time I added the veg into the flour. Before I've added, like roasted green chilis, or roasted garlic, during a later fold. Plan A, was I made the dough around 3 PM, put aside, then got up for work at 5 AM, the dough had expanded somewaht, so did a fold, and was gona be back by noon to toss in the oven. I didn't get back until almost 4, and the dough looked the same as it did after the 5 AM fold. No rise. The sides of the bowl didn't indicate a rise and collapse. Just no activity since the morning. But like I said, still tastes good. I'll chauk it up to experience.